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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Scottish 1 Servings

INGREDIENTS

2 c All-purpose flour
2 t Baking powder
1/4 t Baking soda
3 T Sugar
1/3 c Butter, well chilled and cut
up
1/2 c Buttermilk
1 Egg
TOPPING, AMOUNTS ARE
2 T Heavy cream
2 T Brown sugar, UNPACKED must
be broken up and
granular
1 T Sugar
3/4 t Cinnamon, or more to taste
preference

INSTRUCTIONS

           APPROXIMATE:
Preheat oven to 425 degrees Fahrenheit (400 if using convection).
Lightly grease a baking sheet.  In large food processor bowl, mix first
4 ingredients. Add butter  chunks and process until crumbly. Add
buttermilk and egg, stirring in  just until moistened. Be very careful
not to overwork the dough.  Turn dough out onto a lightly floured work
surface and gently pat out  into a circle approximately 7" in diameter.
Using a sharp knife,  divide into equal triangular pieces (makes 6
pieces). Use a large  spatula to transfer to a lightly greased baking
sheet.  Generously brush tops of wedges with heavy cream, then brush a
second  time with cream. In a small bowl mix together the brown sugar,
sugar,  and cinnamon and combine with a fork until all ingredients are
mixed  and sugars are grainy. Sprinkle cinnamon sugar generously over
tops  of wedges.  Bake for 12-15 minutes, until scones are lightly
golden. Tops of  scones may crack a bit with the sugary topping, but
this is desired.  Serve immediately.  Makes 6 triangle-shaped scones.
NOTE: scones are best served when fresh and warm from the oven.  Posted
to EAT-L Digest 02 Mar 97 by Joan Mathew <cmathew@IADFW.NET>  on Mar 2,
1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1881
Calories From Fat: 710
Total Fat: 80.8g
Cholesterol: 394.7mg
Sodium: 1514.9mg
Potassium: 573.4mg
Carbohydrates: 252.4g
Fiber: 7.8g
Sugar: 57.1g
Protein: 37.5g


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